Bharwan Parwal Kadhi (Stuffed Pointed Gourd in Yoghurt Gravy)

           Enjoy this fusion form of kadhi, served with some stuffed parwal. This is a vegetarian version, where I stuffed the parwals with paneer, fresh grated coconut, the scooped out pith of the parwal and few other basic ingredients. The end result was super yummy that can be relished with any form of rice or Indian bread. This exotic delicacy is meant for any special occasions. So go ahead and give it a try and impress your loved ones with this fusion delicacy. 

          Kadhi (spiced yoghurt), being my personal favorite, I keep experimenting. So this recipe was a super duper hit at my place. It was something different from the usual kadhi pakora and went well with steamed rice. However, you can relish with jeera rice, pulao, naan, tandoori roti or just plain chapati.

          For a non-veg. version you can stuff with cooked prawns, chicken / mutton keema or scrambled eggs. They turn out pretty yummy too. 

Ingredients - 

• 6-7 Parwals (Pointed gourds)
• 2 tbsp. oil
• 1 tbsp. coriander leaves

Stuffing - 

• 1 tbsp. oil
• 1/2 cup paneer, mashed
• 2-3 tbsp. fresh grated coconut
• scooped out pith of the parwals
• 1 tsp. garlic, chopped
• 1 tsp. green chilies, chopped
• 1 tsp. flax seed
• 1/2 tsp. garam masala powder
• salt to taste 
• 1/4 tsp. turmeric powder
• 1 tsp. coriander-cumin powder

Kadhi - 

• 1/2 cup yoghurt
• 2-3 tbsp. gram flour (besan)
• 3 cups water
• 1 tsp. ginger-green chilies paste
• 1/4 tsp. turmeric powder
• 1/2 tsp. cumin powder
• salt to taste

Tempering -

• 1 tbsp. ghee
• 1/2 tsp. cumin seeds
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1/4 tsp. asafoetida

          Scrape the parwals with the back of a knife and cut both ends. Scoop out the pith and the seeds carefully with the help of a small spoon or knife. Heat oil in a pan and fry the parwals till golden brown. Keep aside. 

          Stuffing - Heat oil in a pan and stir fry the chopped garlic. Then add rest of the ingredients. Sauté till dry and keep aside to cool. Then stuff the fried parwals with the stuffing. Keep aside. 

          Kadhi - In a bowl. whisk together all the mentioned ingredients and keep aside. 

          Tempering - Heat ghee in a pan and temper with all the ingredients. Add the yoghurt mix and simmer on a low flame till it thickens to a desired consistency. 

          Arrange the stuffed parwals in a dish and then pour the prepared kadhi over it. Garnish with chopped coriander leaves and serve with any type of rice or Indian bread.